EASY, EASY, EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
Strawberry Cheesecake is a cross between our wildly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. It’s a show-stopping cake and it also freezes well. When it’s partially thawed, it tastes like a strawberry ice cream cake!
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No-Bake Strawberry Cheesecake Recipe:
This is a great make-ahead cake that is perfect for Summer. It comes together quickly, looks beautiful and tastes amazing.
Watch everyone eyes light up when you set your Strawberry Cheesecake on the dessert table. It’s perfect for baby showers, birthdays, picnics, potlucks, bridal showers, you name it!
How to Freeze a No-Bake Cheesecake:
This cake is the ultimate dessert because it’s freezer friendly! To freeze a no-bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 3 hours for easier slicing. When it’s still partially frozen, the taste and texture is like an ice cream cake and best of all – it doesn’t melt all over the place when it’s thawed.
Since the cake has fresh strawberry puree in it, if you aren’t going to eat it within 1-3 days, it’s best to freeze it then thaw before serving.
How to Make Strawberry Cheesecake:
Watch the video tutorial below and you will see how easy it is to make a great no-bake strawberry cheesecake. BONUS: there’s no need to heat your oven and all you need is a hand mixer and blender or food processor, a 9-inch springform pan and a sieve for straining.
- Oil a springform pan and line sides with parchment paper.
- Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
- Puree strawberries and strain. Discard the seeds.
- Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
- Blend in strawberry puree then lemon juice.
- Bloom then melt gelatin and gradually beat into filling.
- Pour mixture over chilled crust, cover and refrigerate (or freeze).
How to Bloom Gelatin:
To bloom unflavored gelatin, you will need 1/4 cup water for every 7 grams or 1 packet of gelatin powder (or 1/2 cup for 14 grams gelatin). Pour the water into a bowl and sprinkle the top evenly with gelatin. Let sit 5 minutes at room temperature. The gelatin will absorb the water and “bloom” or grow in size.
Once its bloomed, heat it in the microwave for about 30 seconds, stirring every 10 seconds. Stir and heat until gelatin is completely dissolved. If you see any pieces of gelatin, scrape them against the side of the bowl with a spoon to break it up for easier dissolving.
Must-Try Strawberry Recipes:
Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.
- Strawberry Pretzel ‘Salad’ – most requested dessert!
- Strawberry Sauce – just 3 ingredients
- Mini Strawberry Cheesecakes – so easy and so good
- Strawberry Smoothie – creamy with banana
- Summer Strawberries & Cream – a childhood favorite
Watch How to Make Strawberry Cheesecake:
I hope this No-bake Strawberry Cheesecake becomes one of your go-to Summer desserts!
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No-Bake Strawberry Cheesecake
Ingredients
Ingredients for Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs , from 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter
Ingredients for No Bake Cheesecake:
- 1 lb strawberries
- 8 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 cups heavy whipping cream , chilled
- 12 oz mascarpone cheese , chilled
- 2 Tbsp lemon juice
- 14 grams unflavored gelatin , (2 packets)
Topping/ Decor:
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 6 strawberries, halved
Instructions
- Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
- Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
- Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.
- In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
- Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
- In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.
- Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.
How to Make Topping:
- Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.
Notes
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi, for some reason when I add the gelatin my mix curdles. any idea why that is happening? Already redid it twice and same thing. All ingredients are fresh and I followed all the steps exactly.
Hi Alena, Did you make sure the cream cheese was at room temperature? Was anything changed in the process or the way ingredients were added? Also, it could be an issue with the gelatin – make sure it is fully dissolved in water after microwaving (no lumps and clear looking) before adding it to the rest of the mixture. Also, make sure you mix until everything is well blended after adding the heavy whipping cream and everything should be mixed in right away after adding it. Lastly, be sure to use real lemon juice (not from concentrate) and blend right after adding it so it doesn’t cause the mixture to separate. I hope that helps!
Me too I followed everything to a key huddled after I added the gelatin. It was clear free of lumps. I still out in fridge not sure if it can still be eaten if not a 28.00 failure of ingredients. Can’t afford to do agajn. I love in Puerto Rico were everything is expensive. Went to 3 stores to find mascarpone. You are my favorite recipe person. But I am nowcrying. I guess you can’t eat gurdled right?
Hi Roxy, bummer! I’m sorry to hear that! There was another person who reported the same thing and in their case it was not having the gelatin dissolved completely. Since yours was dissolved, I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.”
I did just that. But I put in fridge. Husband tasted it loved it. So I hope it’s ok to eat.
Hi Roxy, where did you find the heavy whipping cream in PR?
Sam’s club and pueblos
Wonderful-enjoyed by all. Very easy to make. Thanks!!!
That’s so great! Thank you for sharing that awesome review with me!
Hi Natasha,
I followed your recipe religiously (just like I always do :), but it looks like the cheese separated and there was liquid at the bottom of the bowl. What do do you think I did wrong that this happened?
Hi Dominika, I haven’t had that separate before but it could be due to oversoftening the cream cheese beating it together. I’m more than happy to troubleshoot, did you make any changes to the recipe?
I made this and it was completely spectacular! I made my own mascarpone (easy). The flavour was sparkling with strawberry as promised, the texture was very cheesecake/mousse hybrid. It fed 8 adults and 4 children generously! What a winning recipe.
Way to go on making your own mascarpone!! That is awesome! What method did you follow? I’m so happy you loved the recipe and I’m smiling big reading your comment. Thank you!
Hey guys i just wanted to clear everyone up about the curdling issue.
Once your gelatin is completly dissolved, you have to add a tablespoon of cream cheese mixture into you gelatin mixture and mix it up very quick. Once its mixed, slowly add more and more by tablespoons, mixing after every spoon added. When you have about 5 to 10 tbsps of cream cheese mixture in the gelatin bowl it is completly safe to add it to the big bowl with the cream cheese mixture. I have been taught this method by my mom and it has always worked out perfectly for me.
It curdles up because of the sudden tempature change for the gelatin when you add it to the cream cheese right away.
Good luck everyone and hope this helps.
Hi Natasha.. Double comment here. The final product was delicious and we enjoyed it very much. We found that that “cheesecake” was more like a Strawberry mousse than a cheesecake consistency and flavor. Yes, it was delicious but for cheesecake I will go back to your original recipe and perhaps with the gelatin to get it to setup quicker.
Keep up your wonderful offerings, and a jumbo serving of thanks.
I’m so happy you enjoyed that Barry. Thank you for sharing that with us! Yes since this is a no-bake cake the texture will be a little different and will not set like a standard cheesecake.
I can’t find the marscaponi in my grocery store can I substitute sour cream ?
Hi Elizabeth, I would try substituting with a second package of cream cheese instead of sour cream.
Can wait to see what you come up with for this weekend’s cooking pleasure!
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This cake 🎂 was fun to make. I had never worked with mascarponi prior to this recipe. I made the cake and took it to work. People liked it and said it was moose (haha) like. And refreshing for summer. Also made thos shrimp fajitas.. Major ir yum factor. Thanks
That’s so awesome Donna! I’m so happy you enjoyed that!
Made this cake with high expectations and boy, this cake delivered YUMMM!!!! It is perfect, love all the creamy additions, mascarpone, heavy whip cream and cream cheese and the fresh berries take this cake to another level! The lemon is just right and the crust goes so well with the cske. My husband doesn’t like things too sweet while I love super sweet things but we both loved this cake! Thank you Natasha for another keeper 🙂
That’s just awesome!! Thank you for sharing your wonderful review Nadia!
Natasha, I made this cake again with raspberries(didn’t strain them) and 2 blocks cream cheese and an extra 1/3 cup sugar, half the lemon, no mascarpone this time because I didn’t have any. AND… it was just so good!!! My husband is requesting another cake asap already! Thank you for the versatile recipe!
That’s when you know its good!! Thank you for that great review, Nadia!
This cake looks amazing! Do you think the recipe could be doubled and prepared in a 9×13 pan?
Hi Monica, I haven’t tested that in a 9×13 but I imagine that should work if you double it1
How long can this be stored in the freezer for?
Hi Nelli, I think it would keep best for up to a month (freshest results when thawing). If storing longer, you might wrap it in an extra layer of foil over the top of several layers of plastic wrap.
Have not tried this yet but I will everything I’ve made of yours has turned out great but here’s my question I’m not a big fan of gram cracker crust how about a short bread cookie crust?
Hi Sherie, thank you for that wonderful review. Yes a short bread cookie crust would work just as well. Feel free to swap out for your favorite cookie.
Looks amazing! Do you think I can substitute it with raspberries?
Hi Valentina, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version.
We did the Raspberry version. Worked just the same. Also, if you have a Vitamix blender or equivalent, a couple minutes on HIGH pulverizes the seeds and saves straining. Enjoy.
Thank you so much for sharing that Barry!
Hi, Can I use farmer’s cheese instead of cream cheese for this recipe?
Hi Ina, I haven’t tried that substitution so I can’t say for sure how it would affect the consistency. If you experiment, let me know how it goes.
Hey Natasha this cheesecake looks beautiful.
Do you think I can use cream cheese instead of mascarpone cheese?
Hi Yelena, we love it with mascarpone but cream cheese should work!
My kids really can’t stop eating this! It was so good!
That’s so awesome Toni! I’m so happy you enjoyed that!
I have no idea yet how to make this recipe. I don’t even remember what it is. But I love the adorable creativity between you and your husband, lol.
You’re so nice! Thank you for sharing that!
This is seriously all I could eat all summer long!! It’s so smooth & creamy & so yummy!!
Hey same here! Thank you for that awesome review Kristyn!
This is the perfect summer dessert! It takes incredible and I don’t need to turn my oven on to use it!
Yes! That is exactly why we love it for summer!
Wow! This looks like it came straight from the bakery window! I am excited to give this a try!
Thank you for that aweomse review Sara! I hope you love this recipe!